8 July 2007

T.W. Barritt over at Culinary Types is right on the mark when he says that a "Bloody Caesar" is considered Canada's unofficial drink.

I have had Canada's version of a "Bloody Mary" on many, many occasions too numerous to mention over the years. It was invented in 1969 by a Canadian bartender Walter Chell at the Westin Hotel in Calgary and it's still as popular as ever. Originally it was made with hand-mashed clams, tomato juice, vodka, Worcestershire sauce, salt and pepper and adorned with a stick of celery. Thank goodness for Clamato juice!!! Yay Mott's!!!

I have a BBQ menu in mind that I found on the Food Network by the Surreal Gourmet. It starts with a Bloody Caesar and moves on from there. I will be serving it up next weekend. I will let you know how it goes!!

-Bloody Caesar

-Caesar Salad with Crouton Collars

-Grilled Salmon Between Romaine Lettuce Leaves

-Smashed Potatoes

In the meantime, here is the recipe for Canada's unofficial national drink!!!

**Bloody Caesar**

3 tablespoon plus 1/2 teaspoon celery salt, divided

1 lime, quartered

3 tablespoons freshly squeezed lime juice

24 oz canned Clamato juice

2 teaspoons Worcestershire sauce

1 teaspoon hot pepper sauce

1/2 teaspoon freshly ground black pepper

1 teaspoon freshly grated, or bottled horseradish (optional)

6 oz vodka

1. Place 3 T celery salt in a thin layer in a small dish or shallow bowl. Take empty serving glasses and moisten their rims with a lime wedge. Dip rims in celery salt to coat. Shake off excess.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.